Hiefelcher (Hiefelcher)

Instructions

1. Mix the flour, salt and cold butter cut into pieces until the texture is sandy.
2. Gradually add the egg and cold water, then knead briefly into a smooth ball. Cover and refrigerate for 30 minutes.
3. Preheat the oven to 190 °C. Roll out the dough and line a 24 cm tart tin.
4. Dry-fry the bacon lardons in a pan until golden, then add the onion and let it soften for 3 minutes.
5. In a bowl, whisk together the fromage blanc, eggs, cream, grated cheese, nutmeg, pepper and parsley.
6. Spread the bacon and onion over the tart base, then pour the cheese mixture on top.
7. Bake for 30 to 35 minutes, until the surface is golden and the centre no longer wobbles.
8. Let it cool for 10 minutes before slicing.